Love sandwiches? Check out our Corned Beef Sandwich. Served on dark rye bread and loaded with a spicy mayo-mustard spread, this sandwich is loaded with flavor. And isn’t everything really better the next day?

“This was very good. I needed a way to use up leftovers from St. Patrick’s Day, so I served this for Brunch the following Sunday. The cooking time was a little long for my stove- I should have added the eggs about 5 minutes earlier. I also used skim milk- since I had no whipping cream on hand- and a conglomeration of veggies from my St. Paddy’s leftovers- so I had some chopped cabbage, carrots and onions in the mix with the potatoes. It was a hit. I’ll probably make this each year when I find myself with extra corned beef on hand!”

That’s a comfort food favorite, for sure.

Looking for a one-bowl dinner? Corned Beef Soup is the way to go. This recipe works well with almost any meat from the deli counter, so save this recipe for year-round easy dinners.

Get ready to lose your mind over a salad. The Editors of Food & Wine came up with this amazing Corned-Beef Salad featuring Thousand Island Dressing, naturally. It’s basically a Reuben salad. And yes, now we wish that was a thing. Don’t skip the croutons on this one of you’ll be sorry.

This is proof you can pizza anything: Corned Beef and Cabbage Pizza. It feel almost like a flatbread, and comes together super easily thanks to store-bought slaw and refrigerated pizza crust.